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This small but indulgent bite-size dessert features rich, moist “cork-shaped” chocolate cakes filled with luscious bits of melted chocolate, served topped with fresh raspberries and a drizzle of vibrant raspberry syrup.

Why try? Inspired by Thomas Keller’s Bouchon Bakery, these small chocolate cakes are named for their shape, which resembles a cork or bouchon in French. We simplified this recipe with a prepared cake mix, then added chocolate and a burst of rich raspberry flavor for a “just the right size” dessert layered with bold indulgent flavor.

Foodie Byte: For our photo shoot, we used Bouchon Silicone Baking Mold, from Williams-Sonoma for perfect cork-shaped bouchon cakes with lots of French cache.

Ingredients

• 1 box of chocolate cake mix
• 2 cups mini chocolate chips
• 1 pints fresh raspberries
• 1 jar raspberry jam

Preparation

1. Preheat oven to 350°F.
2. Spray muffin pan or bouchon baking mold with cooking spray.
3. Prepare cake mix according to package directions. Add 2 cups mini chocolate chips to the batter.
4. Portion batter 2/3 full into a 2″ x 1″ deep muffin pan or bouchon baking molds.
5. Bake for 20-25 minutes. Test with a wood skewer or toothpick - it should come out clean but not dry.
6. Transfer mini bouchon chocolate cakes to a cooling rack. After cooling for a few minutes invert the bouchon pan and let them cool.
7. Meanwhile place 1 cup raspberry jam in saucepan and warm.
8. Arrange mini bouchon chocolate cake on plate and drizzle one teaspoon warm raspberry jam over each and garnish with red raspberries.